Harissa Broccoli Flatbreads (Printable)

Vibrant, spicy one-pan vegetarian delight. Roasted broccoli in harissa, served with warm flatbreads. A quick, satisfying meal.

# Ingredient List:

→ Vegetables

01 - 2 large heads broccoli, cut into florets

→ Sauce & Flavor

02 - 3 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 lemon, cut into wedges

→ Bread

05 - 4 large flatbreads (naan or pita)

→ Garnish

06 - 3.5 ounces Greek yogurt
07 - 1 small bunch fresh cilantro, chopped

# How To Make It:

01 - Preheat the oven to 430°F.
02 - On a large baking sheet, toss the broccoli florets with harissa paste and olive oil until well coated.
03 - Spread the broccoli in a single layer and roast for 18-20 minutes, turning once, until edges are crisp and slightly charred.
04 - In the last 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the rack to warm through.
05 - Remove broccoli and flatbreads from the oven. Serve the harissa broccoli piled onto the flatbreads. Squeeze lemon wedges over the top. Add dollops of Greek yogurt and sprinkle with cilantro, if desired. Serve immediately.

# Expert Tips:

01 -
  • The harissa creates this incredible caramelized crust that you normally only get at restaurants
  • It transforms boring broccoli into something youll actually crave
  • The whole meal comes together in one pan with almost zero cleanup
02 -
  • Don't overcrowd your baking sheet or the broccoli will steam instead of roast
  • The broccoli might look done at 15 minutes but push to 18 or 20 for those crispy edges
  • Lemon isn't optional here, it completely balances the harissa heat
03 -
  • Toss the broccoli and harissa in a bowl first instead of on the baking sheet for even better coverage
  • If your flatbreads are stiff, wrap them in damp paper towels and microwave for 20 seconds
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